Pumpkin Chia Seed Pudding Bowls
Pumpkin Chia Seed Pudding Bowls are the perfect fall breakfast! Loaded with fiber, a hint of maple syrup, and all that delicious pumpkin pie spice flavor. I top mine with homemade pumpkin granola, fresh bananas, and a scoop of almond butter!
Calories: 370kcal
Ingredients
Chia Pudding:
- 1½ cups milk whole, almond milk, coconut etc.
- ½ cup canned pumpkin puree
- 2-3 tablespoon maple syrup
- 6 tablespoons chia seeds
- 1½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Toppings:
- Prepared pumpkin spice granola for serving
- Sliced bananas
- Almond butter
- Bee pollen granules
Instructions
- COMBINE: In a medium bowl with a lid, combine the whole milk, pumpkin puree, maple syrup (starting with 2 tbsps), chia seeds, pumpkin pie spice, vanilla and a pinch of kosher salt.
- WHISK AGAIN: Whisk using a small whisk or beat with a fork. Let sit for 5 minutes, and mix again. Then cover with a tight fitting lid and refrigerate at least 8 hours.
- SERVE: When ready to serve, place desired amount of chia pudding in bowls, top with pumpkin spice granola, fresh sliced banana, a scoop or almond butters and sprinkle with bee pollen granules if desired. Enjoy!
Notes
- Leftovers: should be stored in an airtight container for up to 3 days in the refrigerator.
Nutrition
Serving: 1/3rd of pudding | Calories: 370kcal | Carbohydrates: 39g | Protein: 17g | Fat: 15g | Fiber: 10g
